Pan-Seared Prawns (shrimp) in Garlic, Parsley and Wine

There is one thing about Australians you should know. We love our prawns. This has mainly to do with our weather. Australia Day and Christmas Day both fall in the summer months. Roast is not an option when the heat soars to over 40 degrees. As well, Australia hosts the most magnificent large and tasty prawns.

These seared prawns will have you licking the shells and accompanied with a chilled white wine what more could you ask. Made in 5 minutes if you have chopped the herbs, crushed the garlic and drained the prawns. I usually serve with white wine as part of my tapas. They are an explosion of flavour before a meal, and a great conversation starter.

Butter would be ideal for garlic prawns in a rich creamy sauce but this is not the dish. Olive oil, brings out the flavour from the shell into the peawn meat. The prawns are large and meaty packed with flavour best way to eat is simply grab one by the tail, suck all the glorious flavours trapped inside the shell, finally peel off the shell and eat the remaining meat. Guests will relax in the process, and will be ready to be part of the dinner party.

Time

20 minutes

Ingredients

700g Large Green Prawns ( wild caught )

6 cloves garlic crushed

6 tbspns olive oil

1/4 cup finely chopped fresh Italian parsley

1/4 cup fresh coriander leaves

150ml Sauvignon Blanc wine

Method

Rinse and drain prawns well. If there is any excess liquid the prawns will broil and to add to the inconvenience the water will splatter everywhere.

You can choose to remove the shell ( but keep the tail on) or leave the shell on . Whichever option you choose your prawns will never take long to cook. When they turn colour this is when to take them off the heat.

Switch the gas to high, allow pan to heat up.

Add olive oil and return gas heat to medium.

Gently place prawns onto pan for 40-60 seconds depending on the heat of your stovetop. The prawns should turn pink to red.

Turn prawns over one by one as the shell becomes a little firm and the meat underneath has turned pink.

Turn heat up, Add the garlic, and 150 ml of white wine.

Sprinkle fresh herbs. As soon as the wine has evaporated 30 secs approximately remove from heat. Prawns are ready to serve.

Anything with shrimp is my kind of dish. This looks amazing, and simple, too. Perfect weeknight dinner when you don’t want to cook anything too complicated. I saw a recipe similar to this one, except it had lima beans. I might try a combination of your recipe with the lima beans one. Great post, and as always, thanks for sharing!